Patent DE-102009016000-A1 (DE)
Title: Combination of a processable shock-freezing chamber for dough blanks before subjected to an intermediate fermentation with a fermentation cabinet, which is passed by the molded dough blank
Inventor: KOEVY SANDOR
IPC: F25D13/06
Filed: 2009-04-02
Abstract: The combination of a processable shock-freezing chamber (31) for dough blanks before subjected to an intermediate fermentation with a fermentation cabinet (12), which is passed by the molded dough blank and from which the dough blanks subjected to the fermentation reach at outlet side to the drivable conveyor belts guiding the dough blanks to the further processing and having tiltable troughs receiving the dough blanks, is claimed. The part of the shock-freezing chamber is a synchronous conveyor belt (32) having a spaced tiltable reception trough. The combination of a processable shock-freezing chamber (31) for dough blanks before subjected to an intermediate fermentation with a fermentation cabinet (12), which is passed by the molded dough blank and from which the dough blanks subjected to the fermentation reach at outlet side to the drivable conveyor belts guiding the dough blanks to the further processing and having tiltable troughs receiving the dough blanks, is claimed. The part of the shock-freezing chamber is a synchronous conveyor belt (32) having a spaced tiltable reception trough (14) rotating with the conveying speed of the conveyor belt (13) rotating in the fermentation cabinet. The part of the fermentation cabinet is an activatable delivery from conveyor belt of the fermentation cabinet to the conveyor belt of the shock-freezing chamber and a delivery of the frozen dough blanks from the conveyor belt rotating in the shock-freezing chamber to the conveyor belt guiding the dough blank to the further processing. The combination is formed by an elevator guidance of the conveyor belt forming the part of the shock-freezing chamber, by a carousel guidance of the conveyor belt forming the part of the shock-freezing chamber and by a serpentine guidance of the conveyor belt forming the part of the shock-freezing chamber. The conveyor belt having protrusion oriented towards the shock-freezing chamber and guiding the dough blanks to the further processing extends itself below the fermentation cabinet oriented to the stations for the further processing of the dough blanks. The part of the shock-freezing chamber is a synchronous conveyor belt having spaced tiltable fermentation stock carrier rotating with the conveying speed of the conveyor belt rotating in the fermentation cabinet, where the synchronous conveyor belt guides from the access to the shock-freezing chamber around a deflection roller spaced apart from it and suspended from the shock-freezing chamber. The deflection roller is again led to the shock-freezing chamber through the access, which guides the upper strand into the shock-freezing chamber and guides out the lower strand from the shock-freezing chamber. The part of the fermentation cabinet is a transfer carriage arranged outside to the fermentation cabinet and displaceable in horizontal orientation for transferring the dough blank into the part of the fermentation stock carrier forming the conveyor belt rotating in the shock-freezing chamber. An independent claim is included for a method for deep-cooling of dough blanks subjected to an intermediate fermentation.